Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue
This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using cha...
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MDPI AG
2022-03-01
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| author | Raheel Suleman Teng Hui Zhenyu Wang Alma Delia Alarcon-Rojo Huan Liu Dequan Zhang |
| author_facet | Raheel Suleman Teng Hui Zhenyu Wang Alma Delia Alarcon-Rojo Huan Liu Dequan Zhang |
| author_sort | Raheel Suleman |
| collection | DOAJ |
| description | This study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (<i>p</i> < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties. |
| first_indexed | 2024-03-09T12:39:08Z |
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| institution | Directory Open Access Journal |
| issn | 2297-8739 |
| language | English |
| last_indexed | 2024-03-09T12:39:08Z |
| publishDate | 2022-03-01 |
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| spelling | doaj.art-a8fe512d7aec4ed1aa4e68fcf7866cc92023-11-30T22:21:30ZengMDPI AGSeparations2297-87392022-03-01937110.3390/separations9030071Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongueRaheel Suleman0Teng Hui1Zhenyu Wang2Alma Delia Alarcon-Rojo3Huan Liu4Dequan Zhang5Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaFaculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Fco. R. Almada km 1, Chihuahua 31453, MexicoKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaThis study investigated the influence of four different methods of cooking (charcoal grilling, electric barbecue grilling, superheated-steam roasting and infrared grilling) on the volatile profile of lamb meat patties. The study included the patties of the oyster cut muscle of lambs cooked using charcoal grilling, electric barbecue grilling, infrared grilling and superheated-steam roasting methods. The principal component analysis (PCA) of electric nose data showed a total variance of 73.71%. The e-nose values showed differentiation of the volatiles released from the lamb meat patties. Data of PCA of e-nose and GC-MS revealed good separation between groups. Significance (<i>p</i> < 0.05) was found for the flavour profile values of charcoal-grilled and superheated-steam-roasted samples while the lowest significance was observed between infrared- and electric-barbecue-grilled samples. Saltiness and sourness were higher in superheated-steam-roasted patties than charcoal-grilled samples through e-tongue. The main volatile compound found in all the lamb patties was 2,3-octanedione with a content of 20.43 µg/g–27.83 µg/g. 1-hexanol was highest at 34.74 µg/g in the charcoal-grilled samples while 2,3-octanedione was highest at 35.83 µg/g in superheated-steam-roasted patties.https://www.mdpi.com/2297-8739/9/3/71grillingroastingflavourlamb meataroma |
| spellingShingle | Raheel Suleman Teng Hui Zhenyu Wang Alma Delia Alarcon-Rojo Huan Liu Dequan Zhang Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue Separations grilling roasting flavour lamb meat aroma |
| title | Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue |
| title_full | Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue |
| title_fullStr | Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue |
| title_full_unstemmed | Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue |
| title_short | Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue |
| title_sort | semi quantitative and qualitative distinction of aromatic and flavour compounds in charcoal grilled electric barbecue grilled infrared grilled and superheated steam roasted lamb meat patties using gc mc e nose and e tongue |
| topic | grilling roasting flavour lamb meat aroma |
| url | https://www.mdpi.com/2297-8739/9/3/71 |
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